Blueberry Buttermilk Pancakes
If you’re anything like me, Saturday mornings mean one thing: pancakes. And not just any pancakes — I’m talking about fluffy, golden, juicy blueberry buttermilk pancakes that basically taste like a warm hug. 😋
This recipe has been my go-to for years. It’s simple, cozy, and always a hit — whether it’s breakfast in bed, brunch with the fam, or meal prep for the week ahead (yep, they freeze beautifully!).
What Makes These Pancakes So Good?
Let’s talk buttermilk. Buttermilk gives these pancakes that soft, tender texture with just a tiny bit of tang. Combine that with bursts of sweet blueberries and a drizzle of maple syrup on top, and you’ve got yourself a breakfast worth waking up for.
Also — they’re made with everyday ingredients you probably already have in your kitchen.
Here’s What You’ll Need:
- All-purpose flour
- Baking powder + baking soda
- A pinch of salt
- Sugar (just a little)
- Buttermilk (trust me, it makes a difference)
- Egg
- Melted butter
- Blueberries (fresh or frozen — both work great)
If you don’t have buttermilk, don’t worry — I’ve got a tip for you down below. 😉
Let’s Make ‘Em!
You’ll start by mixing the dry ingredients in one bowl, and the wet ingredients in another. Then gently combine them — don’t overmix or your pancakes might get tough. A few lumps? Totally fine.
Fold in those juicy blueberries, heat up your skillet, and cook ‘em low and slow. When you see little bubbles forming on the top, it’s time to flip. Cook until golden brown, stack ‘em high, and serve with butter and syrup.
Heaven. 👌
A Few Pro Tips
- No buttermilk? Mix 1 tablespoon of white vinegar or lemon juice with 1¼ cups of milk and let it sit for 5–10 minutes. Boom — homemade buttermilk.
- Want to get fancy? Add a dash of vanilla or cinnamon to the batter.
- These freeze like a dream. Let them cool, freeze in layers with parchment, and reheat in the toaster.
Serving Suggestions
I love pairing these pancakes with fresh fruit, coffee, or a smoothie. Sometimes I even add a dollop of whipped cream if I’m feeling extra.
Blueberry Buttermilk Pancakes
Instructions
- 1½ cups all-purpose flour3 tbsp sugar1 tsp baking powder½ tsp baking soda¼ tsp salt1¼ cups buttermilk1 large egg2 tbsp melted butter1 cup fresh or frozen blueberriesButter or oil for greasing the skille
Notes
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, egg, and melted butter until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined (don’t overmix).
- Fold in the blueberries.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook another 1–2 minutes until golden brown.
- Serve warm with maple syrup, extra blueberries, or your favorite toppings.
